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Recipe:
Glazed beets with calendula marmalade:
 
Ingredients
  • 4 cups small beets
  • 1 tbsp butter
  • 1/3 cup calendula marmalade
  • salt, pepper
Preparation:
  • Cook beets « al dente ». Peel them.
    Keep aside.
  • In medium saucepan melt butter, add marmalade and cook at high heat 2 minutes, stirring constantly.
  • Add beets; mix well to wrap up beets with mixture.
  • Salt and pepper.
  • Cook at medium heat 5 to 6 minutes more.
  • 4 portions.


    • Vary: replace beets with an equal quantity of parsnip, turnip and celeriac cut into sticks. 4 portions.
 

Points of sale

Please take note that this list is continuously growing. If you can not find a store near you, please contact
Distributions L'Escalier, 514-529-5974 or
Achetons Quebec, 819-872-3231

To buy online
www.achetonsquebec.com
  • Here is a partial list of our retailers

  • Boisbriand
    • - Frais de la Ferme
  • Charlemagne
    • - Métro Fogarty
  • Gatineau
    • - La Trappe à fromage (secteur Gatineau)
    - La Trappe à fromage (secteur Hull)
  • Longueuil
    • - Charcuterie du Vieux-Longueuil
  • Magog
    • - Métro Plouffe
  • Mascouche
    • - Un Monde à vie
    - Mon panier de fleurs
  • Mirabel:
    • - Métro Girard
  • Montréal
    • - Boutique Aux Champêtreries
    - Délires du Terroir
  • Québec
    • - Le Touriste Gourmand
  • St-Gabriel-de-Brandon
    • - Métro Bourgeault
  • St-Jean-sur-Richelieu
    • - Le Pasquier
  • St-Paulin
    • -Éco-Café Au bout du Monde
  • St-Roch-de-l'Achigan
    • - Fromagerie La Suisse Normande
  • Terrebonne
    • - Fromagerie du Vieux-Terrebonne
    - Métro Fogarty
    - Saveurs Unies
  • Trois-Rivières
    • - Boucherie Alex Lamy

Gourmet as well as “gourmand” will always appreciate delicacy gifts.

Fleurises
Sugared or chocolate, these fine confectioneries may be shared with someone you love or a selfish treat.

Conservation: 1 year in a dry place. Tolerate freezing.

  • Pansy, Fleurs et DélicesPansy: A subtle flowery note. They add a refined touch to cakes. Coated with 64% black chocolate they are a heartfelt gift for loved ones.
  • Cornflower, Fleurs et DélicesCornflower: A combination of roasted oatmeal and French tarragon taste. Drop them in sparkling wine for a tremendous effect. Also offered on top of artisan chocolate leaves, they are an epicure’s delight.

Jellies, marmalades
To fine dining our tasty jellies and marmalades will create sensation.

Conservation: 1 year before opening. Refrigerated after opening they will keep 3 to 6 months.

  • Nasturtium jelly, Fleurs et Délices Nasturtium jelly: Its lightly peppered taste goes well with country style pâtés, game terrines, and goat cheese. Try a little touch on top of a canapé garnished with smoked salmon or blue cheese.
  • Carnation jelly, Fleurs et DélicesCarnation jelly: This nutmeg and flavourful jelly is delicious topped on pancakes, waffles, cheesecake, or ice cream. Try it with ricotta or Brie cheese.
  • Rosemary jelly, Fleurs et DélicesRosemary jelly: Slightly herb flavoured. Ideal with lamb, wild game, and veal. Add it to a meat marinade or use it in a sauce. Insert drops into a roast for more flavour. It goes well with ripened cheese (Old cheddar, parmesan, Tête de Moine, etc.)
  • Fruit-scented sage jelly, Fleurs et DélicesFruit-scented sage jelly: The little touch of pineapple juice added to this fruit-scented sage makes it the perfect complement for pork and poultry. Glaze ham with it; add it to a kebab’s marinade. It gives an exotic taste to fruit salad and goes well with Oka style cheese.
  • Calendula marmalade, Fleurs et DélicesCalendula marmalade: Marmalade or confit? Hard to say. Very versatile alone or added with strong mustard, it is perfect with sautéed liver, European sausages, as well as egg rolls. Try it with glazed beets or with a raclette.
  • Taster’s basket, Fleurs et DélicesTaster’s basket: A small assortment of each of our jellies. An easy way of discovering them all.

Condiment, vinegar
Fine products teasing fine palates!

Conservation: 1 year.

  • Daylily dillies, Fleurs et DélicesDaylily dillies: These flower buds, preserved in salted vinegar, are good condiments for meat, fish dish, especially smoked fish; excellent substitute for capers or anchovies in a salad.
  • Chive flower vinegar, Fleurs et DélicesChive flower vinegar: Try this white wine vinegar flavoured with chive flowers in a salad dressing.

     

  • Bee balm vinegar, Fleurs et DélicesBee balm vinegar: Rice vinegar, flavoured with bee balm flowers gives an exotic taste to vegetables sautéed or in salad dressing.

Flower sugar
Change simple desserts into unforgettable ones.

  • Lavender sugar, Fleurs et DélicesLavender sugar: Sweet lavender combined with organic sugar cane is the right taste for incomparable desserts. Each bag contains cookie recipe.

Corporative gifts

  • Gift basket, Fleurs et Délices Your choice: Make your own assortment of our fine confectioneries and some of other Lanaudiere’s specialities.

 

 

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